Mascarpone Cheesecake

Mix sugar, cornstarch, and cinnamon in a large saucepan; add water and strawberries

Cook, stirring constantly, until the mixture thickens and simmers for 3 minutes

Add butter or margarine and lemon juice

Place the mixture in a square baking dish of 20x20x5 cm

Refrigerate for at least 2 hours or until firm enough to be cut

While the mascarpone mixture cools, prepare the cake batter

Roll out the cake batter to obtain a square of about 22 cm

(Roll out the batter on a floured surface.) Trim the edges to obtain a 20cm square

Cut in half and each half into 4 parts, resulting in 8 pieces

Place the pieces on a baking sheet, puncture several times with a fork; lightly brush with milk and sprinkle with sugar (if desired)

Bake in a hot oven for 15 minutes or until golden brown

Let cool

When serving, cut the mascarpone mixture to match the size of the cake

Place the mascarpone mixture on a plate with an offset spatula and cover with a square of cake

Garnish each cheesecake with the following cheese topping:

1 cup of grated cheddar cheese

120g of cream cheese (from the box or jar)

Beat the cheeses well and place a spoonful over each cheesecake; garnish with a cinnamon stick (if desired).